Chef Lauren's Vegetable CakeOctober 2018
Chef Lauren is legendary, her high tea's are always a highlight of most stays. Recently Chef decided to try out this new invention and trust us when we say it is deliciously healthy!
125g beetroot, peeled and coarsely grated
125g baby marrow, coarsely grated
250g Carrots, coarsely grated
1 can (400g) pineapple crushed, drained
375ml cooking oil
5 ml Vanilla essence
200g toasted macadamia nuts, coarsely chopped
750g Cake flour
5ml (1t) bicarbonate soda
10ml (2 t) baking powder
5ml (1t) salt
5ml (1t) cinnamon ground
2ml (½ t) ground ginger
Pinch of cloves
Cream Cheese Icing:
460g full fat cream cheese
180g sifted icing sugar
1-2 Baby marrows/carrots/beetroot/pineapple, cut into ribbons with a vegetable peeler
Roses/edible flowers for garnish
*I normally dry out my thinly peeled vegetable garnish in a low oven 70 °C for about 2 hours, until dry and crisp. Or you can use freshly peeled and sliced vegetable.
For the Cake:
Preheat the oven to 160°C and line 2 cake tins with baking paper.
Mix the vegetables and pineapple with the buttermilk, sugar, oil, vanilla, eggs and nuts in a large bowl.
Sift the flour and remaining dry ingredients together and stir in the wet ingredients.
Divide the mixture between the prepared tins and bake for 30 -35 minutes until golden brown or until the skewer inserted in the middle comes out clean.
Let the cakes cool slightly in the tins then turn them out. If you want a flour layer cake, cut each cake in half horizontally.
For the icing:
Lightly beat the cream cheese. Sift in the icing sugar. Stir it through quickly and ice the cake.
Garnish with Vegetables and fresh flowers.
Enjoy and let us know your thoughts Chef Lauren Adendorff